Indian Spiced Coconut Chicken Curry
1 whole Onion, Peeled And Halved
2 cloves Garlic, Peeled
1 whole Small Green Bell Pepper, Seeded And Quartered
1 6 ounce can Tomato Paste
1 13.5 ounce can Coconut Milk
1-½ teaspoon Salt
1 Tablespoon Curry Powder
1 Tablespoon Garam Masala
2 pounds, Boneless Skinless Chicken Breast, Cut Into Large Cubes
1 bunch cilantro, for garnish
2 cloves Garlic, Peeled
1 whole Small Green Bell Pepper, Seeded And Quartered
1 6 ounce can Tomato Paste
1 13.5 ounce can Coconut Milk
1-½ teaspoon Salt
1 Tablespoon Curry Powder
1 Tablespoon Garam Masala
2 pounds, Boneless Skinless Chicken Breast, Cut Into Large Cubes
1 bunch cilantro, for garnish
Place first eight ingredients (onion through garam masala)
in a food processor bowl and process together until the mix is fairly smooth
with no big chunks. Pour sauce mix into crock pot. Add chicken and mix. Cook on low 6 hours until chicken is done and sauce is completely cooked.
Serve over rice.
Garnish with cilantro.
THM - S - serve over cauliflower rice.
THM - S - serve over cauliflower rice.
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